'mingei'-style Miso-flavored Curry With Wagyu Beef

'Mingei'-style miso-flavored curry with wagyu beef

Although he was a fast runner, Ichiro Abe failed in his quest to make the Olympic track and field team, and he later ran into business-related debt problems.

But now, for 20 years, he has run Takumi Kappo, a regional-cuisine restaurant that was opened as part of the "mingei" (folk craft) movement in Tottori.

Chicken Thigh Broiled With Shinshu Miso-based Sauce

Chicken thigh broiled with Shinshu miso-based sauce

This week's recipe is for a dish that is popular among patients and staff at Weisshorn, a restaurant located in Maruko Central Hospital in Ueda, Nagano Prefecture.

The restaurant's exclusive chef is Koji Yamada, 52, whose family has run a mountain hut on Mount Jonendake in the Northern Alps.

Miso Flavored With 'kinome' Brings Perfection To Spring Veggies

Miso flavored with 'kinome' brings perfection to spring veggies

The vivid green asparagus, subtle yellow bamboo shoot and "urui" (young leaves of hosta), and white "udo" (spikenard) are pleasing to the eye.

Naoyuki Yanagihara pours some yellow-green miso flavored with "kinome" (young leaves of "sansho" or Japanese pepper) and creates a dish with a "sunny" feel.

Miso Ramen Soup With Pakchoi And Poached Egg

Miso Ramen Soup With Pakchoi And Poached EggThis miso ramen soup contains pakchoi and a poached egg to add a smooth and creamy addition to the umami-filled flavour of the miso soup base. Easy to make and easy to customise to your personal preferences. This is a great soup to warm and fill you up all year round.

Traditional Tokyo-style Miso Stands The Taste Test Of Time

Traditional Tokyo-style miso stands the taste test of time

Once upon a time, the most popular type of miso in Tokyo was something called "Edo sweet miso."

With a proud history dating back to the Edo period, Edo sweet miso is an essential component of Edo-style dishes such as Yanagawa nabe, a hot pot dish made with pond loach. Even now, it is cherished by miso afficionados such as professional chefs, despite the dominant presence of miso from the Shinshu region in today's market.

A Taste Of Italy In Miso Soup With Tomatoes And Powdered Cheese

A taste of Italy in miso soup with tomatoes and powdered cheese

Cherry tomatoes and powdered cheese in miso soup may take some by surprise, and all the more so if the process begins by cooking "shimeji" mushrooms in water instead of making soup stock with dried kelp.

"These ingredients happen to release the umami (savory) elements," says Sally Hiramatsu, the 28-year-old "science-based cooking expert," who has a talent for conveying the mechanisms of how tastiness comes about through cooking from a scientific perspective.

Miso, Kale And Crispy Tofu Soup

Miso, kale and crispy tofu soupINGREDIENTS
1/3 cup white miso paste (see Notes)
2cm piece fresh ginger, peeled, cut into thin matchsticks
4 stalks kale
150g green beans, trimmed, cut into 2cm lengths
2 x 200g packets udon noodles
2 teaspoons canola oil
200g packet Japanese marinated tofu, cut into 2cm cubes

Miso Beef Skewers With Edamame Salad

Miso beef skewers with edamame saladEdamame salad is the perfect side to these Japanese miso beef skewers. Marinate them before your next barbecue and you'll be in flavour heaven.

2 teaspoons white miso paste
3 teaspoons finely grated fresh ginger
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
500g rump steak, trimmed, cut into thin strips
1 red onion, cut into wedges
3 teaspoons salt-reduced soy sauce
150g (3/4 cup) raw buckwheat
300g frozen edamame, blanched, podded
1 large carrot, peeled, coarsely grated
200g grape tomatoes, halved
1/3 cup chopped combined fresh coriander and parsley

Miso Bowl

Miso bowlThis healthy vegetarian dish is filled with crunchy pine nuts, creamy ricotta and flavoursome miso paste.

1 1/2 tablespoons miso paste
1 tablespoon warm water
1 tablespoon vegetable oil
600g sweet potato, peeled, cut into cubes
2 large parsnips, peeled, cut into wedges
120g baby spinach
200g ricotta
1/4 cup lemon juice
2 tablespoons pepitas
2 tablespoons pine nuts
1 tablespoon sesame seeds

Think Outside The Box And Stay Healthy With Miso Soup

Think outside the box and stay healthy with miso soupAn infinite world of flavor and texture can be found in a bowl of seemingly simple miso soup.
Cooking expert Yoshiharu Doi suggests going beyond the popular ingredients for miso soup, including tofu, “wakame” seaweed, daikon and “aburaage” (thin slice of deep-fried tofu).

Beat The Heat With Cold Miso Soup

Beat the heat with cold miso soupHiyajiru is a cold soup seasoned with miso and other flavors that has toppings. The soup feels smooth in the throat, and is a good way of getting nutrition in the hot weather when you’ve lost your appetite.

Sablefish Pickled In Saikyo Miso, The Choice Fuel For Soccer Stars

Sablefish pickled in Saikyo miso, the choice fuel for soccer starsGrilled sablefish ("gindara") pickled in Saikyo miso is the most popular dish among members of the Japanese national soccer team, says Yoshiteru Nishi, the chef who cooks for them.
“Blue fish such as mackerel is a 'like it or hate it' sort of ingredient, but this dish disappears in no time even if I prepare enough for more than double the number of team members,” he says.